Zucchini carrot muffins are moist, lightly spiced muffins that make a good-for-you breakfast or snack. These tasty muffins make an easy grab-and-go breakfast.
I’m always trying to come up with ways to add more fruits and vegetables to our diet. Muffins, like these zucchini carrot muffins, are a great way to do that!
This recipe combines two powerhouse veggies – zucchini and carrots – in one delicious muffin. Zucchini is a great veggie to bake with because it makes moist baked goods, and I like to use it in everything from zucchini bread to chocolate zucchini cake.
Zucchini also pairs really well with carrot, and the combination of the two helps to make the muffins extra moist and tasty. These muffins aren’t too sweet, and they make a great grab-and-go breakfast or quick snack.
“The grands love the muffins. They are good baby muffins and aren’t too sweet.” – Linda
Ingredient notes and substitutions
- Buttermilk: Low-fat or full-fat buttermilk will work.
- Brown sugar: Light or dark brown sugar will work.
- Zucchini: I don’t squeeze any of the moisture out of the zucchini.
- Flour: It’s important to properly measure the flours. Sift or stir the flour, lightly spoon it into the measuring cup, and level.
How to make zucchini carrot muffins
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients is given below.
Step 1: Whisk the oil and buttermilk together until combined.
Step 2: Add the eggs and vanilla, and whisk in until combined.
Step 3: Whisk in the sugars until combined.
Step 4: Add the grated carrots and zucchini, and whisk in to combine. Don’t squeeze the moisture out of the grated zucchini. It helps to add moisture to the muffins.
Step 5: Add the flours, baking powder, baking soda, salt, and cinnamon. Whisk in just until combined.
Step 6: Spoon the batter into the prepared muffin tin.
Step 7: Bake.
Recipe Tips!
- Zucchini: I don’t squeeze the moisture out of the zucchini. The moisture helps to make the muffins moist.
- Add-ins: You can stir in chopped nuts, like pecans or walnuts, or mini chocolate chips after step 6.
- Freezing: You can freeze the baked and cooled muffins in a freezer-safe container for up to 1 month.
Storage
Since they’re so moist, these muffins are best eaten within 2 days if stored at room temperature. The muffins can be also be stored in an airtight container in the fridge for up to 4 days.
More muffin recipes!
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Zucchini Carrot Muffins
Equipment
- Muffin tin
Ingredients
- 1/4 cup vegetable oil
- 1/2 cup buttermilk
- 2 large eggs
- 1/2 teaspoon vanilla
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 cup grated zucchini
- 1 cup grated carrot
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees. Grease a 12-cup muffin tin or line with paper liners. Set aside.
- In a large bowl, whisk together oil and buttermilk until well-combined.1/4 cup vegetable oil, 1/2 cup buttermilk
- Whisk in the eggs and vanilla until combined.2 large eggs, 1/2 teaspoon vanilla
- Add the sugars, and whisk until combined.1/2 cup brown sugar, 1/4 cup granulated sugar
- Stir in grated carrots and zucchini.1 cup grated zucchini, 1 cup grated carrot
- Add the flours, baking powder, baking soda, salt, and cinnamon; stir until just combined.1 cup whole-wheat flour, 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon
- Spoon batter into prepared muffin cups.
- Bake for 15-25 minutes.
- The muffins are done when a toothpick inserted into the center comes out clean.
- Let cool in pan for about 5 minutes.
- Remove from pan and let muffins cool on wire racks.
Notes
- Buttermilk: Low-fat or full-fat buttermilk will work.
- Brown sugar: Light or dark brown sugar will work.
- Zucchini: I don’t squeeze any of the moisture out of the zucchini.
- Flour: It’s important to properly measure the flours. Sift or stir the flour, lightly spoon it into the measuring cup, and level.
- Nutrition values are estimates.
Nutrition
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Originally published 3/4/12. This post is regularly updated.
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Comments & Reviews
Shirley Riley says
These are awesome! Very moist and delicious. I had many compliments. I added flax and hemp seeds to add more nutrition into them for breakfast. I did not pack the brown sugar and did not add the granulated sugar to the top of the measuring cup, and they turned out great, as I do not like my muffins too sweat. Thank you for the recipe.
Kate says
Thank you!
Linda says
The grands love the muffins. They are good baby muffins and aren’t too sweet.
Lois says
This recipe seems like one I used many years ago however I lost it due to moving. I used regular all purpose flour. This is a great recipe and willl make it soon
Kate says
Thank you! I’m glad you found this recipe!
Jenn says
These sound amazing. Am I missing something, because I don’t see applesauce in the ingredients?
kateheartseating says
Thanks! Nope. I rewrote the recipe, and I missed the reference to the applesauce up top. Thanks for asking so I can fix it!! =)